Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions

Nowadays due to the role of nutrition in public health, as well as the use of probiotic bacteria that exposed to acute conditions of food processes and the gastrointestinal tract, is always one of the concerns of researchers in food and pharmaceutical sciences. Therefore, probiotics has been proven as a new technique for the tolerability of food samples coated with biopolymers in beneficial emulsions under gastric and intestinal simulation conditions. In this study, three formulations were prepared for microcoating suspension (a combination of whey protein concentrate, inulin and Persian gum in the range of 14 to 14.3 g per 100 mL). The results showed that microcoating efficiency, resistance to acid and alkali stress and viscosity evaluation, microscopic properties and finally the release rate synthesis, the second formulation (8.5, 5.5 and 0.2 g for whey protein concentrate, inulin and Persian gum, respectively) was considered as a suitable matrix, in the following, the durability characteristics during two months were evaluated at two temperature levels of 25 and 40 °C. The effect of shelf life caused a decrease in the population of Lactobacillus plantarum at two temperatures, which was much more severe at a temperature of 40 °C than the ambient temperature. The results of capsule microparticle images obtained by scanning electron microscopy showed that the surface of properties and the effect of wall compositions on the microstructures of the particles at two different temperatures were different. According to the results, the temperature of 40 °C had a much higher surface shrinkage compared to the small particles of the capsule stored at room temperature.